Makes: 6

Tools Used: 

• Easy Pull Manual Food Processor
• Rasp Grater

Ingredients: 

• 2 balls stem ginger and 6 tsp of their syrup
  
• 150ml sunflower, vegetable or light olive oil
  
• 2 eggs
  
• 150ml milk
  
• 100g golden syrup
  
• 175g plain flour
  
• 50g soft dark brown sugar
  
• 1 ½ tsp bicarbonate of soda
  
• 2 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• ½ tsp ground mixed spice
  

To serve: 

• Icing sugar for dusting
  
• Ice cream, crème fraiche or cream
  

Method:

1. You will need 6 x ovenproof teacups, pudding basins or ramekins – approximately 200ml capacity. Brushed inside with a little oil and sat on a baking tray.
2. Heat the oven to 170C/150C fan/gas 4.
3. Put 1 tsp of the ginger into the bottom of the oiled cups or basins. Finely chop the stem ginger balls in the easy pull food processor. Spoon on top of the ginger syrup.
4. Now put the oil, eggs, milk, golden syrup, flour, sugar, bicarbonate of soda and ground spices into the easy pull food processor and blend until combined, and you have a loose cake batter. Divide between the cups and bake for 20 minutes if using metal basins or 25 minutes for teacups or ramekins, or until a skewer comes out clean when inserted in the middle.
5. The puddings can either be served in the teacups or ramekins or turned out onto plates. Dust with icing sugar and serve with ice cream, crème fraiche or cream.

Tip:

Give your puddings a festive flourish by turning them out onto an elegant platter or board. Spritz with a little edible gold dust, scatter with orange zest twists, and serve .